Peanut ramen
Peanut ramen
I eat this for a light supper, but you could easily double the recipe for a full meal!
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NOVEMBER 16, 2021 • EVELYN
It all started with a dream to open a restaurant which then led to the publishing of this recipe blog.
the peanut sauce.
the peanut sauce.
This peanut sauce is super simple and easy to make. It's made with peanut butter, nutritional yeast, liquid aminos, onion powder, strained tomatoes (plain tomato sauce), and a little bit of coconut milk. You can use creamy or crunchy peanut butter, and when it comes to the liquid aminos, my favorite is the coconut aminos but I've also used Bragg's liquid aminos. The coconut milk can easily be substituted for other plant-based milk, or even water. It is in a very small amount, so it doesn't really make that much of a difference.
the ramen noodles.
the ramen noodles.
You don't need to buy the traditional Maruchan Soup Ramen packages in order to get ramen noodles. A lot of Asian stores carry plain ramen noodles, and lately I've even seen some in larger grocery stores. I get my ramen noodles from Costco. They are gluten-free and are made from quinoa and rice. No ramen? No problem. You can easily substitute it with about a cup of glass noodles, spaghetti noodles, or really any other pasta noodles.
Peanut ramen
Peanut ramen
serves 1
serves 1
ingredients:
2 tbsp peanut butter, melted
1-2 tbsp nutritional yeast flakes
1 tbsp strained tomatoes, or plain tomato sauce
1 tbsp water
1 1/2 tbsp coconut aminos, or 1 tbsp Bragg’s liquid aminos
1/2 tsp onion powder
1/2 tbsp sesame seeds
1/2 tbsp peanut pieces (optional)
1 ramen noodle cube, cooked (un-seasoned)
directions:
whisk together peanut butter, nutritional yeast, tomato sauce, and water in saucepan over medium heat
add liquid aminos, onion powder and sesame seeds and turn off the heat
serve the sauce over the ramen noodles
top with peanut pieces
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